Heirloom Tomato Parmesan Cups
By: Jolie Wiener
August 26, 2020
- Toss tomatoes, roasted red bell pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest. Season with kosher salt and freshly ground pepper.
- Fill the Parmesan cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles. Serve at room temperature.
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Preheat the oven to 375 degrees F.
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Mix the Parmesan cheese and the lemon zest in a small bowl.
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Place a Silpat mat on a rimmed baking sheet. Using at 2 1/2 inch biscuit cutter, drop 1 slightly rounded tablespoon of the cheese mixture on the Silpat, tapping cheese lightly to form a circle. Place 6 total circles on the baking sheet with 2 inches between each row.
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Bake the rounds for 8 minutes or until lightly browned and bubbly. Working quickly and while cups are still hot, transfer the rounds with spatula or knife to a muffin tin and gently press into the tins. If the rounds become too cool and brittle, place back in the hot oven for a minute so the cups become pliable again, remove and quickly move to the tins.
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Let the cups cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the Parmesan.
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